finally! we are well into spring, which means warmer temps, more playtime outside, and of course, spring produce. not sure what mother nature has on the menu for her spring specials? we can help there: artichokes, arugula, asparagus, carrots, garlic, leeks, lemons, onions, peas, radishes, rhubarb, scallions, spinach, strawberries - just to name a few of our faves. eating produce when it’s in season is a fantastic idea for multiple reasons. not only does it taste its absolute best, it’s also at its best nutritionally, and it hasn’t been shipped halfway across the world over a matter of weeks before it ever hits your plate, which means it’s fresher, it’s better for the environment AND it’s supportive of your local community farmers. now the real challenge: how to use this beautiful bounty in a way that does it justice during its peak season. luckily, we can help there too. here are three ways to enjoy that spring produce that you’ve probably never tried before.
[sweet pea + goat cheese salad] serves 2
this pea salad is lively, colorful + aromatic - a perfect culinary representation of its star’s peak season of spring.
3 tbsp olive oil
1 tsp dijon mustard
juice + zest of 1 lemon
pinch sea salt
1 small shallot, thinly sliced
1 cup cooked sweet peas
1/4 cup goat cheese crumbles
- whisk together oil, mustard, lemon juice + sea salt to make a dressing.
- mix together shallot, peas, goat cheese crumbles + lemon zest, then toss with the dressing to coat.
- serve immediately or store in the fridge up to a week.
[bacon-wrapped roasted carrots] makes 4 carrots
ok, these may sound strange, but trust us when we say that they are one of the absolute best ways we have ever eaten carrots. in fact, we could easily replace any highly processed hot dog with one of these bad boys + still be confident that even the most dedicated carnivores will love it. plus, they’re just three ingredients + ready to go in under 30 minutes, with just a couple minutes of prep time. can’t beat that.
4 whole carrots, rinsed + ends trimmed
4 slices uncured bacon
2 tbsp maple syrup
- preheat oven to 400 degrees.
- wrap a slice of bacon around each carrot + place on a parchment-lined baking sheet.
- brush carrots all over with maple syrup + bake for 10 minutes.
- remove from oven, brush with remaining maple syrup + bake another 15 minutes, or until bacon is crisped to your liking. serve immediately.
[strawberry + rhubarb salad] serves 1-2
people tend to get intimidated by rhubarb, but this preparation could not be easier. if you’re jonesing for a little somethin’ sweet, but trying to watch your sugar intake, this strawberry + rhubarb combo definitely needs to go in your rotation.
1 stalk rhubarb, thinly sliced
1 tbsp raw honey
1 tbsp fresh orange juice
2 tsp fresh lemon juice
1 cup strawberries, hulled + sliced
2 tbsp fresh mint leaves, thinly sliced
- toss rhubarb, honey, orange juice + lemon juice in a bowl + let sit about 15-20 minutes, until rhubarb softens a little + releases its juices.
- mix in strawberries + mint + serve immediately.
got your culinary creativity juices flowing now? here are a few more carrot creations we love for spring. what’s your favorite way to put that spring bounty on display? share in the comments!